FRESH CHERRY PIE
(1) double pie crust
4 C. pitted sweet cherries
1-1/2 C sugar
4 TBS minute tapioca
1/8 tsp salt
1/2 tsp vanilla extract
2 TBS butter
4 C. pitted sweet cherries
1-1/2 C sugar
4 TBS minute tapioca
1/8 tsp salt
1/2 tsp vanilla extract
2 TBS butter
Preheat oven to 400 degrees. Place bottom pie crust in pie plate. Combine cherries, sugar, tapioca, salt and vanilla in large bowl and allow to sit for 15 minutes.
Place cherry mixture into bottom pie crust. Cut butter into small pieces and spread over cherry mixture. Top with crust, seal edges and slice vent holes into top crust.
Bake at 400 degrees for 15 minutes. Reduce heat to 375 degrees and bake an additional 35 minutes or until pie is bubbly and top is lightly browned.
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Place cherry mixture into bottom pie crust. Cut butter into small pieces and spread over cherry mixture. Top with crust, seal edges and slice vent holes into top crust.
Bake at 400 degrees for 15 minutes. Reduce heat to 375 degrees and bake an additional 35 minutes or until pie is bubbly and top is lightly browned.
TODAY BUY 3 GET 3 FREE!
ALL NATURAL
www.mjwrecsics.sbc90.com
FOLLOW ME https://www.facebook.com/michele.wrecsics.7
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